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Greetings from Scandinavia!
I am writing you from Sweden, where I have just started a 2-month tour of Scandinavia, the Balkans, Turkey and the Middle East. Yes, it is possible to eat high-raw while on the road. I will be blogging to tell you how I do that and I will share other tales about my trip. You can check out my travel blog here at www.haxoyoga.wordpress.com.  In the mean time, I hope you enjoy this newsletter. We have focused on the most important tool in your kitchen - the knife. You will learn more about how to take care of your knifes and get a spring-time recipe for Vietnamese Rolls (with Mock Peanut Sauce) where you can practice your knife skills. Cheers! --Heather PS: If you are going to do traveling yourself this summer, pick up a copy of my "Travel in the Raw" E-book and video here. International travel is a big part of my life, and it is important that I eat healthful food while enjoying local culture. In the e-book and video (co-starring Chef Jenny Cornbleet) I will share with you all the tips and tricks. |
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World reknowned chef Jacques Pépin was recently interviewed on our local NPR station. A caller asked Pépin what his favorite knife was and he said "a sharp one." When I heard Pepin say that, I nearly dropped my own knife. This is what I tell my students all the time! Your knife does not need to be expensive but it has to be sharp.
This article will give you the knife basics you need to be successful in the kitchen.
Knife Care A good knife should be sharp, and fit in your hand comfortably. There are high-end knives and cheap knives in abundance. My favorite budget knife is the 8-inch chef's knife by Victorinox. For professional knives, I love the Santoku Mighty by MAC.
A sharp knife will make your time in the kitchen much more enjoyable. You should have your knives sharpened twice a year by professionals. They will sharpen and redefine the blade - removing any micro tears or nicks so the blade cuts absolutely clean. To find cheap options, try Googling "knife sharpening" and your city name; that should bring you a comprehensive list.
Once a week, you should draw your knife through a sharpener at home to hone it. I use the Fiskars Knife Sharpener, it's only $10.
Plenty of people haul out wet-stones and heavy equipment and spend over an hour sharpening their own blades. I do not recommend this. It is a pain and takes too much time. Plus, it requires some know-how to get your blade redefined to a proper angle. Instead, have your blade sharpened by professional 2 times per year and once a week hone it by running it through a simple home sharpener. 
Food preparation is much easier when you do not have a dull blade. If you are able to chop, dice and mince faster, you will spend less time in the kitchen. Not only will a dull knife make your cutting a hassle, it is also more dangerous. A dull knife will slide off the food and bite into your finger. A sharp knife will ensure that your food has clean lines, and doesn't look - and taste - as if it was ripped apart by a pack of tigers.
Knife Skills Once you are set with a sharp knife, you may want to brush up on your knife skills. Practicing good knife skills will ensure that you are being efficient and safe with your sharp knife. Start off slowly with a new technique until you are comfortable enough to begin speeding up.
Here are my favorite videos that teach knife skills:
Many people make food preparation harder on themselves by using a small knife. An 8-inch chef's knife is what you should be using 80% of the time. A chef's knife is the most versatile. Paring knives and serrated knives have specific, limited roles. Beyond these three - the chef's knife, the paring knife and the serrated knife, I don't use other knives. They are a waste of money and space in my kitchen drawers.
Jacques Pépin says that the tastiest food is simply prepared with high quality ingredients. I completely agree. Simple, raw foods are often the tastiest. A good knife - and great knife skills - will allow your simple ingredients to take center stage.
Bon appetite! -- The Raw Bay Area team |
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Upcoming Classes
Dehydration Basics 
July 18, 2012 6:00 pm - 8:30 pm
Heather's House
Oakland/Fruitvale
Address upon registration
$35-65 sliding scale, plus $10 supply fee to bring on day of class
Learn the ancient art of dehydration and low temperature baking. In this class you will learn about equipment and tools, dehydration methods for fruits and vegetables & uses for dehydrated foods. We will then go beyond the basics of simple dehydrating and learn fantastic recipes for leathers, chips, crackers, cookies & bruschettas. Say good-bye to gluten, additives, fillers and refined sugars and hello to foods from the garden that are packed with antioxidants, vitamins, minerals and the "good" fats, to protect you from disease all year long - even when items aren't in season. This class is taught in partnership with the Institute for Urban Homesteading.
Menu: Garlic Powder, Sundried Tomatoes, Fruit Leather, Kale Chips, Mediterranean Almond Bread, Tomato Bruschetta, Pizza Flax Cracker, Chocolate Chip Cookies
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Focus on Fermentation Intensive
July 28, 2012 10:00 am - 1:00 pm
Whole Foods in Cupertino
20955 Stevens Creek Blvd
$65 per person
Learn the ancient art of fermentation! Fermented foods can boost your immune system, aid your digestion and increase your vitality. They are surprisingly simple to make - and not nearly as stinky as you might think. This class will introduce you to the basics of fermentation including: dairy free cheese and yogurts, and vegetables such as sauerkraut and carrot spears. You will also learn to make fun drinks like kombucha and vegan kefir.
The class includes breakfast, lunch, many samples and 30+ page handout packet.
In this Intensive you will learn:
* What are probiotics and healthy bacteria
* Why fermented foods are a critically important addition to a healthy lifestyle
* How to make a natural soda
* How to dice, mince, chiffonade and use knives with skill.
* How fermented foods can help you preserve your garden's bounty
* How simple it is to make your own vegan cheese and yogurt
* Uses for sauerkraut that will amaze you
Other classes coming up:
Raw Food Intensive May 11 - 13 in Copenhagen, Denmark
Mexican Fiesta August 11 at Cafe Gratitude in Berkeley
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Vietnamese Salad Rolls
Makes 12 rolls, 6 servings
- 12 savoy cabbage leaves or rice paper wrappers
- 2 cups Mock Peanut Sauce
- 1 head green leaf lettuce, washed and dried
- 2 green onions, sliced
- 1 bunch cilantro, washed and dried
- 4 cups mung bean sprouts
- 3 cups shredded carrots (about 3 carrots)
- 12 mint leaves
1. If using rice wrappers, moisten them and lay them down with one overlapping about 1/2 way down the other.
2. Place 2 leaves of lettuce, with the stem sides facing each other and the leaves sticking out, on the bottom half of the wrapper or cabbage leaf.
3. Spread 2 tablespoons of Mock Peanut Sauce on the lettuce leaves.
4. Stack approximately 1/12th of each of the remaining ingredients on top.
5. Roll up the salad roll and cut it in half. Repeat until all 12 rolls are complete. Serve with additional sauce.
Mock Peanut Sauce
Makes 2 cups
- 1 cup raw almond butter
- 1/2 cup filtered water
- 2 tablespoons lime juice
- 4 teaspoons agave nectar or maple syrup
- 4 teaspoons tamari
- 2 cloves crushed garlic
- 1/2 teaspoon fresh grated ginger
- Dash cayenne
- Dash sea salt
Place all ingredients in a blender and process until smooth.
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